Garlic Feta Dip (Print Version)
# Ingredients:
→ Garlic for Roasting
01 -
One fresh garlic head
02 -
1 tbsp good-quality olive oil (extra virgin)
→ Creamy Blend
03 -
¾ to 1 cup thick Greek yogurt (preferably whole or 2%)
04 -
4 oz feta cheese, crumbled
05 -
1 tbsp olive oil
06 -
1 tbsp fresh lemon juice (squeezed by hand)
07 -
Salt and black pepper (freshly ground, to your liking)
→ Tasty Toppings
08 -
A splash of olive oil (extra virgin)
09 -
1-2 tbsp chopped fresh herbs (like dill, parsley, or chives)
10 -
Small pinch of red chili flakes (if you want a kick)
# Instructions:
01 -
Turn your oven on and set it to 400°F. Peel off most of the papery skin from the garlic head while keeping the skins of the individual cloves intact. Use a sharp knife to slice the top off (about ¼ inch) so the garlic cloves peek through.
02 -
Put the trimmed garlic head on a piece of aluminum foil, drizzle the olive oil over it, and make sure it seeps inside. Wrap the foil loosely around it, set it on a small baking tray, and bake for about 40 minutes. The aroma should tell you it's done!
03 -
Once the roasted garlic has cooled off a little, gently press the soft cloves into your food processor or blender. Add the Greek yogurt, feta, lemon juice, and olive oil to the blender with it.
04 -
Blend it all together until everything is silky and smooth, pausing if needed to scrape the sides. Taste and sprinkle in some salt and pepper. Blend one last time, then move it to a serving bowl.
05 -
Drizzle a little olive oil over the top, scatter the fresh herbs, and sprinkle on some red chili flakes if you like. It's great with crunchy veggies or warm pita bread for dipping.
# Notes:
01 -
You can make this dip ahead and store it in a sealed container for up to 3 days.
02 -
Use it as a sandwich spread, a side for roasted veggies, or even as a base for grain bowls.
03 -
Roasted garlic keeps well if you store it in olive oil for about a week.